If you’re looking for a dessert that’s as vibrant and tropical as a sunny day, you’ve got to try my Mango Sticky Rice with Coconut Sauce and Toasted Sesame Seeds Recipe. This dish is one of my absolute favorites because it’s creamy, sweet, and just a little bit nutty with those sesame seeds sprinkled on top. When I first discovered this recipe, it instantly became a go-to for impressing friends and satisfying my own mango cravings. Trust me, you’re going to want to keep this one in your dessert arsenal!
Why You’ll Love This Recipe
- Authentic Tropical Flavor: The combination of sweet mango, creamy coconut sauce, and nutty toasted sesame seeds makes every bite feel like a mini getaway.
- Simple Ingredients: You don’t need fancy or hard-to-find items—just quality sticky rice, ripe mangoes, and coconut milk.
- Perfect Texture: I love how the sticky rice soaks up the coconut sauce, creating a luscious, velvety dessert you’ll crave again and again.
- Versatile and Quick: It’s easy enough to make on a weeknight but special enough for guests, too.
Ingredients You’ll Need
To get this dessert just right, you’ll want to focus on the freshness of your mangoes and the quality of your sticky rice and coconut milk. Picking the right mango is key – they should be ripe but firm enough to slice easily.
- Sticky Rice: Also called glutinous rice, this is essential for that chewy, sticky texture that defines the dish.
- Full-fat Coconut Milk: Using full-fat coconut milk keeps the sauce creamy and rich – trust me, it makes all the difference.
- Sugar: Balances the natural creaminess and adds sweetness to the coconut sauce.
- Salt: Just a pinch to enhance all those lovely flavors.
- Cornstarch (optional): A little trick I discovered to thicken the coconut sauce if your coconut milk is on the thin side.
- Ripe Mangoes: The star of the show! Look for bright orange or yellow mangoes with a sweet aroma.
- Toasted Sesame Seeds (optional): Adds a subtle crunch and a nutty hint that really bumps up the flavor profile.
Variations
I love how flexible this Mango Sticky Rice with Coconut Sauce and Toasted Sesame Seeds Recipe can be. You can tailor it to your taste or dietary needs with just a few tweaks.
- Less Sweet: I’ve made this with less sugar for a lighter dessert, and honestly, I still get rave reviews because the natural sweetness of mango shines through.
- Vegan Friendly: This recipe is naturally vegan, but make sure your sugar is vegan-friendly if that’s important to you.
- Nut-Free Option: If you’re avoiding sesame seeds, shredded coconut flakes also make a wonderful garnish.
- Flavor Twists: Try adding a pinch of vanilla or pandan leaves to the coconut sauce for an extra aroma that really elevates the dish.
How to Make Mango Sticky Rice with Coconut Sauce and Toasted Sesame Seeds Recipe
Step 1: Prep and Soak the Sticky Rice
Start by rinsing your sticky rice gently under cool running water. I like to use my hand to stir the rice delicately while rinsing because it helps wash off the excess starch without breaking the grains. Do this twice to get the water nice and clear, then soak the rice in fresh cold water for at least an hour – overnight if you’ve got the time. This soaking softens the rice and makes it steam to perfect, chewy tenderness.
Step 2: Steam the Rice Until Perfectly Tender
Drain your soaked rice and set it in a heatproof bowl placed inside a steamer. Make sure you have a couple of inches of water boiling below the rice bowl, but don’t let the water touch the rice. Cover the steamer and steam over medium heat for about 20-25 minutes. You’ll want to check it once, but be careful not to lift the cover too many times – the steam is what cooks the rice beautifully. After steaming, let the rice rest while covered; it will finish softening as it cools.
Step 3: Make That Lusciously Creamy Coconut Sauce
While the rice is steaming, combine your coconut milk, sugar, and salt in a saucepan on medium to medium-low heat. Stir gently until the sugar dissolves completely and the mixture is hot – just don’t let it boil. If you find your coconut milk is a bit thin (this varies by brand!), mix cornstarch with cold water and whisk half of it into the coconut milk sauce to thicken it up. It should coat the back of a spoon nicely, not be too runny or too gloopy.
Step 4: Combine Coconut Sauce with Sticky Rice
Remove the sticky rice bowl from the steamer carefully with oven mitts. Pour about a cup of the warm coconut sauce over the rice and stir gently until the sauce is fully absorbed. This step is where the magic happens – the rice soaks up all those coconut flavors, becoming tender, sticky, and delightfully creamy. Let the mixture come down to room temperature or stay a little warm before serving.
Step 5: Assemble and Serve Your Mango Sticky Rice
Portion about a third of a cup of the coconut-infused sticky rice onto dessert plates or small bowls. Arrange the sweet, juicy mango slices on the side, drizzle additional coconut sauce over the rice, and finish with a sprinkle of toasted sesame seeds for a pop of color and crunch. This final touch gives the dish such an irresistible appeal – my friends always ask for seconds!
Pro Tips for Making Mango Sticky Rice with Coconut Sauce and Toasted Sesame Seeds Recipe
- Choose the Right Rice: I learned the hard way that regular jasmine or sushi rice just won’t get you that sticky texture—make sure you get glutinous (sticky) rice.
- Don’t Skip Soaking: Soaking the sticky rice overnight gives it the best chewiness and shortens steaming time dramatically.
- Monitor Coconut Sauce Heat: Keep the coconut milk mixture warm but never boiling to keep it smooth and prevent curdling.
- Toast Sesame Seeds Last Minute: I toast mine just before serving to keep them fragrant and crunchy—nothing beats fresh toasted sesame seeds aroma!
How to Serve Mango Sticky Rice with Coconut Sauce and Toasted Sesame Seeds Recipe
Garnishes
I’ve always loved how the golden sesame seeds add a subtle crunch and nutty aroma that balances the creamy sweetness. Sometimes, I also sprinkle a tiny pinch of flaky sea salt on top to amplify the flavors, or even add toasted coconut flakes if I want extra texture. These little finishing touches make the dish feel extra special.
Side Dishes
This dessert is pretty much a showstopper on its own, but I like pairing it after a light, refreshing Thai meal. Think grilled chicken satay or a simple cucumber salad. If you want to keep the tropical vibe going, serve with some fresh passion fruit or a few slices of dragon fruit on the side.
Creative Ways to Present
For special occasions, I like to serve the mango sticky rice in little bamboo steamers or banana leaf cups for a fun, authentic touch. Layering the sticky rice in clear glass jars with mango and sauce looks stunning, especially for parties or picnics. It’s such a versatile dish that adapts well to any presentation style.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the sticky rice and coconut sauce stored separately in airtight containers in the fridge. I’ve found that this helps maintain the rice’s sticky texture without it getting too soggy. The mango slices are best added fresh, but you can slice and store them for up to a day ahead.
Freezing
Freezing isn’t ideal for this dessert because mango texture changes and the sticky rice can become hard. However, if you need to freeze, freeze the rice and coconut sauce separately in airtight containers and thaw in the refrigerator before reheating gently.
Reheating
When reheating leftover sticky rice, I like to steam it or microwave with a damp paper towel to keep it moist. Warm up the coconut sauce separately and then mix just before serving to enjoy that fresh, creamy flavor.
FAQs
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Can I use regular rice instead of sticky rice?
Sticky rice, also called glutinous rice, is essential for this recipe because it has a unique chewy and sticky texture that regular rice can’t replicate. Using jasmine or long-grain rice will leave you with a less cohesive and less authentic dish.
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Can I make Mango Sticky Rice ahead of time?
You can prepare the sticky rice and coconut sauce ahead and store them in the fridge separately. Just warm them up gently before serving and add fresh mango slices and toasted sesame seeds at the last minute to keep everything at its best.
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What if I can’t find toasted sesame seeds?
If you don’t have toasted sesame seeds, you can replace them with toasted coconut flakes for a similar nutty crunch or even crushed peanuts if you’re not allergic. They all add a nice texture contrast to the creamy rice.
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Why is my coconut sauce too thin?
Some brands of coconut milk are thinner than others. If you find your sauce too watery, try adding a cornstarch slurry (cornstarch mixed with water) while heating the sauce to thicken it slightly without losing creaminess.
Final Thoughts
Making Mango Sticky Rice with Coconut Sauce and Toasted Sesame Seeds Recipe has been one of my most rewarding experiments in dessert-making. It’s simple but full of depth — that creamy coconut flavor marrying perfectly with sweet fresh mango never fails to brighten my day. I can’t recommend it enough if you want a tropical treat that’s both comforting and exotic. So go ahead, try this recipe and treat yourself like you deserve a mini vacation right at the kitchen table!
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Mango Sticky Rice with Coconut Sauce and Toasted Sesame Seeds Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 to 6 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Description
Mango Sticky Rice is a beloved traditional Thai dessert featuring sweet, creamy coconut-infused sticky rice paired perfectly with ripe, juicy mango slices. This recipe involves steaming glutinous rice to achieve the ideal chewy texture, then mixing it with a rich coconut milk sauce to enhance its natural sweetness. Garnished with toasted sesame seeds, this luscious dish delivers a harmonious balance of flavors and is perfect as a refreshing tropical treat or an indulgent snack.
Ingredients
For the Sticky Rice
- 1 cup uncooked sticky rice
For the Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g can)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (Optional)
For Serving
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (Optional)
Instructions
- Rinse and Soak the Sticky Rice: Rinse the sticky rice under tap water using your hand to gently stir, removing excess starch. Drain and repeat the rinsing one more time, then cover the rice with cold water. Soak for at least 1 hour or up to overnight in the refrigerator for best texture.
- Steam the Rice: After soaking, rinse and drain the rice again. Transfer the rice to a heatproof bowl. Prepare a steamer by adding about 2 inches of water and bring it to a boil over medium-high heat. Place the rice bowl on the steaming rack inside the steamer and cover. Steam the rice for 20 to 25 minutes over medium heat until fully cooked and tender. Keep covered and set aside.
- Prepare the Coconut Sauce: While the rice steams, combine coconut milk, sugar, and salt in a saucepan. Heat over medium to medium-low heat until the sugar dissolves and the mixture is hot, but do not let it boil.
- Optional Thickening of Sauce: If your coconut milk is thin, mix cornstarch with 4 tablespoons of water in a small bowl until dissolved. Add half the slurry to the warm sauce and stir immediately to thicken. Adjust consistency by adding more slurry or water as needed. The sauce should be creamy but pourable, coating the back of a spoon.
- Combine Rice and Sauce: Carefully remove the steamer bowl using oven mitts. Pour 1 cup of the prepared coconut sauce into the hot sticky rice and stir gently until the sauce is fully absorbed by the rice. Cover and let it cool to room temperature or lukewarm for ideal flavor and texture.
- Serve: Portion about 1/3 cup of the coconut sticky rice onto serving bowls or plates. Arrange sliced mango on the side. Drizzle extra coconut sauce over the rice and garnish with toasted sesame seeds if desired. Serve immediately.
Notes
- Most coconut milk varieties will create a creamy sauce without thickening, but some thinner versions may benefit from adding cornstarch slurry to improve texture.
- A typical dessert serving is 1/3 cup of rice with half a mango; for larger portions or standalone snacks, 1/2 cup of rice per serving makes 4 servings.
- Soaking the sticky rice overnight enhances its texture and makes steaming more efficient.
- Do not boil the coconut sauce to prevent curdling and retain its smooth consistency.
Nutrition
- Serving Size: 1 serving (approx. 1/3 cup rice with mango slices and sauce)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 13 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
